Healing Chicken and Ginger Broth

This healing chicken and ginger broth works just as well with turkey or pork.

Ingredients

3 x 125
g
(4oz) skinless chicken breasts, cut into strips

1.4
l
(2½ pints) strong chicken stock

4
cm
(1½in) fresh root ginger, peeled and cut into matchsticks

½-1 red chilli, deseeded and finely sliced

125
g
pack baby sweetcorn, roughly chopped

2
large carrots, cut into matchsticks

200
g
(7oz) uncooked egg noodles or 250g (8oz) cooked rice

4
spring onions, finely sliced

Small handful of fresh parsley, finely chopped

Method

Put the chicken in a medium pan and cover with cold water. Bring to the boil, turn down the heat and simmer gently for 5min or until cooked through.

Meanwhile, in a large pan, bring the stock to the boil and add the ginger and chilli. Leave to simmer for a few minutes, then add the sweetcorn, carrots, noodles or rice and most of the spring onions. Simmer for 3min until the noodles (if using) are cooked and the vegetables are just softening.

Drain the cooked chicken and divide among four soup bowls. Ladle over the stock mixture, sprinkle over the remaining spring onions and the parsley and serve.

Triple Tested Recipes

Cooking Info

Hands on time:

15

Cook time:

10

Serves 4

Per Serving

Calories:

370

Total fat:

8g

Saturated fat:

2g

Sugars:

6g

Total carbs:

41g

Find other recipes

Use Leftovers

If you have any leftover roast chicken, use this instead of poaching chicken specially for this soup. Simply add to the simmering stock to warm through for a quick, economical supper.